Go Back
white velvet cake recipe photo

White Velvet Cake with Maple Cinnamon Swiss Meringue Buttercream and Chocolate Ganache

Catherine Olson
A beautiful cake with a frosting that is so rich and flavorful you won't be able to resist it.
Prep Time 1 hr
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • Sauce pan
  • Metal Mixing Bowl
  • Hand Mixer

Ingredients
  

White Velvet Cake

  • ½ cup sunflower oil
  • 1 cup butter
  • 1 ½ cups sugar
  • 1 egg
  • 1 ½ teaspoons vanilla
  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon vinegar
  • 4 egg whites beaten to soft peaks

Maple Cinnamon Swiss Meringue Buttercream Frosting

  • 6 egg whites
  • 1 cup white sugar
  • ½ cup maple syrup
  • 1 ½ cups butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • 2 tablespoons cinnamon
  • teaspoon ginger
  • Pinch cloves

Chocolate Ganache

  • ¼ cup whipping cream
  • ¾ cup chocolate chips

Instructions
 

White Velvet Cake

  • Beat oil and butter together until smooth and creamy
  • Add sugar and mix with beaters until fluffy
  • Add 1 whole egg and mix again with beaters until incorporated
  • Add baking soda, salt, and 1 cup of flour
  • Mix just until combined
  • Add buttermilk and vinegar and mix until smooth
  • Add remaining 1 ½ cups of flour and stir until combined
  • In a separate bowl, whip 4 egg whites until soft peaks
  • Fold into cake mixture
  • Pour batter evenly into 3 prepared 9” cake pans
  • Bake at Fahrenheit 350° 15-17 minutes
  • Remove from oven and allow to cool for 10 minutes
  • Invert onto a wire rack and remove parchment paper
  • Allow to cool until room temperature

Maple Cinnamon Swiss Meringue Buttercream Frosting

  • Whisk egg whites with white sugar until combined in a medium sized metal bowl
  • Fit bowl over a pot of 1 cup of simmering water (do not let water touch bowl)
  • Heat egg whites and sugar whisking constantly
  • You can use a hand mixer to increase volume and ease stress on your wrists
  • If using a thermometer, cook until 160°
  • If not using a thermometer, cook mixture until eggs and sugar have doubled in volume and thickened to a creamy base
  • Remove mixture from heat and allow to cool to room temperature
  • Once mixture has cooled, whip mixture with a hand mixer or stand mixer until soft glossy peaks have formed
  • Continue mixing and add butter, one tablespoon at a time
  • Butter should be softened, but not room temperature
  • When the butter is fully incorporated, the mixture should be thick and creamy
  • Slowly add maple syrup to mixture, while continuing to beat with mixer
  • Finish with vanilla extract, cocoa powder, cinnamon, ginger and cloves
  • Mix until well combined

Chocolate Ganache

  • Bring cream to a boil over med-high heat
  • Pour over chocolate and stir to melt
  • Chill in fridge for 6+ hours
  • Whip with beaters until smooth

Finalè

  • Spread layers of maple cinnamon swiss meringue buttercream between each layer of cake and over top and sides
  • Smooth to finish
  • Use ganache to add decorative embellishments to the top of the cake
Keyword White Velvet Cake with Maple Cinnamon Frosting